Whole Grain Summer Salad
2 cups cooked whole grains (such as kamut, wheat berries, bulgur wheat, quinoa, brown rice, millet)
2 cups raw summer vegetables (any combination of: chopped tomato and cucumber, shredded carrot, finely diced summer squash, thinly sliced or chopped sweet onion*, diced bell peppers, sweet corn)
2 tablespoons chopped fresh herbs (like basil*, parsley, dill, mint and/or cilantro)
1 ripe avocado, cut into 1/2 inch chunks
2 tablespoons lemon or lime juice (or apple cider vinegar)
1 tablespoon olive oil
1 teaspoon honey
salt and pepper to taste
1. Prep: cook and cool whole grain of choice up to a few days ahead of time. This is a good way to use up leftovers as well. In a rush, bulgur wheat (cooked, cracked, dehydrated wheat berries) cook the quickest. Chop/slice/dice veggies ahead of time to make assembly quick and easy.
2. Assemble: Combine all ingredients in a medium bowl. Taste and adjust salt, pepper, and acidity accordingly.
Summer Salad Lettuce Wraps
Spoon whole grain summer salad into large washed leaves of lettuce. Top with crumbled feta cheese. Eat like a taco.
Text and photography by Katie Darlington- Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. More of her recipes and writing can be found on her own blog, A Season to Taste.
